Korean barbecued chilli beef & quick kimchi
750ml (3 cups) boiling water 40g ( 13⁄ cup) sea salt 1 baby wombok (Chinese cabbage), quartered crossways, leaves separated 55g ( 14⁄ cup) caster sugar 4 garlic cloves, crushed 2 tbs fish sauce 11 ⁄ 2 tbs lightly dried chilli flakes 2 tbs gochujang (Korean red chilli paste) 650g beef eye fillet 55g ( 14⁄ cup, firmly packed) brown sugar 250ml (1 cup) salt-reduced beef stock 2 tbs soy sauce 1 green shallot, thinly sliced diagonally
1 Combine the water and salt in a large glass or ceramic bowl. Add the wombok and stir until well combined. Set aside, stirring every 5 minutes, for 30 minutes or until the wombok softens slightly. Drain and rinse under cold running water. 2 Combine the caster sugar, garlic, fish sauce and chilli flakes in a large bowl. Add the wombok and stir until coated. 3 Preheat a barbecue grill or chargrill pan on high. Spread gochujang over the beef to coat. Barbecue for 7 minutes each side for rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice the beef. 4 Meanwhile, combine the brown sugar, beef stock and soy sauce in a saucepan. Bring to a simmer over medium-high heat. Simmer for 10-15 minutes or until reduced and thickened slightly. 5 Sprinkle the beef with shallot and serve with the kimchi and sauce.
“Korean barbecued beef is typically served rare, but you can cook it further if you prefer.”